Pro Tip: Make sure to whisk the dry ingredients together. If you flip them out too quickly, the muffins may fall apart. Whisk together the flours, baking soda, cinnamon, nutmeg, cloves, … For non-vegan friends and family: don’t worry, the taste of a muffin that is free from eggs is second to none. 3/4 cup pumpkin puree. This is not only a nasty surprise to bite into but when the baking soda is not fully incorporated, the bread cannot rise as full and evenly. Scrape the vegan spelt pumpkin bread batter into the prepared loaf pan, smoothing the top with your spatula. Makes one dozen muffins. Fill muffin molds 2/3 of the way full. I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. That’s your flour, baking soda, salt, and spices. Grease a large (or standard) muffin tin lightly with oil. I sure hope not because I can’t get enough of the season for pumpkin spice everything. Super moist, simple, and the perfect fall breakfast or snack. Add the pumpkin puree, applesauce, vanilla, and non-dairy milk, mix well (shown above). If you would like to make this recipe oil-free, simply swap out the oil for additional applesauce at a 1:1 ratio. Prepare flax egg by mixing flax meal and water in a large bowl - let rest for 5 minutes. 30 Comments Categories: 1 Hour or Less, 10 Ingredients Or Less, 30 Minutes or Less, Appetizer + Snack, Breakfast + Brunch, Budget Friendly, Fall, Freezer Friendly, Heart Healthy, Kid Friendly, Low-Fat, Muffins + Scones, Nightshade-Free, Oil-Free, One Bowl (Or Pot), Pantry Staple Recipes, Quick + Easy Vegan Recipes, Quick Breads, Refined Sugar Free, Snacks, Soy-Free, Tree Nut-Free, Vegan Bread Recipes, Vegan Comfort Food, Vegan Recipes, WFPB, Winter, Hi, and welcome to The Simple Veganista where you'll find healthy, affordable, EASY VEGAN RECIPES everyone will love! : This afternoon, I made these delicious easy to make vegan whole grain spelt pumpkin chocolate chips muffins !!! Garnish with pumpkin seeds or chocolate chips. You can also freeze these muffins for up to 2 months. 1/4 teaspoons salt. How to make these Gluten-Free Vegan Chocolate Pumpkin Muffins. Add batter by the large spoonful to lined 12 cup muffin tin, filling just to the rim (shown above). I got 15 muffins out of the batch. Whisk together all your dry ingredients in a bowl. Vegan Spelt Pumpkin Chocolate Chip Muffins! … I love to hear what you think, or any changes you make. Preheat oven to 400F. Perfectly fluffy pumpkin molasses muffins, made gluten, dairy, eggs, refined sugars, nuts, gums, and oils -- a great breakfast muffin or snack on the go! Melt the butter in the microwave or on the stovetop. Thanks for sharing and I love reading your recipes and stories. Indulgent yet filled with wholesome ingredients, this is a great combination of ingredients that help you to top up your essential fatty acids. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all. I made them not so sweet so you can eat them as a lovely portable breakfast, a healthy snack or a nice dessert! Preheat oven to 350 degrees F. Line 12 cup muffin tin with liners. Vegan Pumpkin Cream Cheese Muffins. Warm spices, full of pumpkin, all whole grain Spelt flour. PRIVACY POLICY + DISCLAIMERS     To freeze, let muffins cool completely, and keep in freezer safe containers or baggies for up to 2 – 3 months. Don’t overmix. I bet you’d love these Whole – Wheat Raspberry & Peach Ginger Muffins – they’re pure beauty and just oozing with prime Summer fruit! If you have vegan skeptics in your house, don’t worry. 3/4 teaspoon cinnamon. I made a substitution because I don’t eat white flour- I used 1.5 cup of sprouted spelt flour in place of 1.5 unbleached all-purpose flour and it was PERFECT!! Wanna learn how to bake like a pro? To the same bowl, add the rest of the wet ingredients (pumpkin, oil, sugar, maple syrup, and vanilla) … Whisk it all together and set it … Honest! Since sharing those on the blog, I have had several requests for a plain and simple vegan pumpkin muffin recipe. Don’t overmix. Add the pumpkin puree, applesauce, vanilla, and non-dairy milk, mix well (shown above). flax oil, rolled oats, orange juice, ground cinnamon, ice cubes and 1 more. The best healthy pumpkin muffins EVER! Crumble Topping: 6 Tbsp One Degree Organics Sprouted Spelt flour 3 Tbsp dark brown sugar or coconut sugar 1/2 tsp pumpkin pie spice 3 Tbsp vegan butter, melted. Start by mixing all your wet ingredients in a bowl. I sure hope not because I can’t get enough of the season for pumpkin spice everything. Preheat oven to 375 degrees F (190 C) and line muffin tin with paper liners. Yeah! Follow me on Instagram, Facebook, and Pinterest and read more about me here.